Soak hickory wood chips in a large disposable roasting pan for 1 hour. Set up a grill for indirect cooking.

Fry chopped bacon in a skillet until crisp and golden brown; pour off the bacon fat, reserving 2 tablespoons.

Empty the cans of black and kidney beans into a colander, and rinse with cold water.

Place the bacon, drained beans and baked beans in a large mixing bowl. Add the onion, bell pepper, poblano pepper, garlic and jalapenos, and toss to combine. Add the BBQ sauce, brown sugar, mustard, and bacon and stir well. Salt and pepper to taste.

Transfer to the foil pan and drizzle the reserved bacon fat on top. Place the aluminum pan on the cool side of the grill, not over the coals. then add a wood chunk on top of the coals, close the lid, and cook for 1 to 1½ hours. Add more wood chunks as needed, stirring them into the coals to release a good smokey flavor.

Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.